Vegan Vietnamese Pho With Bok Choy and Mushrooms

Vegan Vietnamese Pho With Bok Choy and Mushrooms

The Spruce / Sonia Bozzo

Prep: 15 mins
Cook: 50 mins
Total: 65 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
175 Calories
1g Fat
37g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4
Amount per serving
Calories 175
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 935mg 41%
Total Carbohydrate 37g 14%
Dietary Fiber 4g 13%
Total Sugars 4g
Protein 5g
Vitamin C 25mg 123%
Calcium 100mg 8%
Iron 2mg 11%
Potassium 443mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The secret to a good pho is really all in the broth since that's where all the flavor comes from. The rest is really optional, so add to or take out of this vegan pho just about whatever you'd like. 

If you don't have a few of the spices, not to worry, just add extra of the others, or add a bit of extra Chinese five-spice.

Ingredients

To Make the Broth:​

  • 1 onion, chopped coarsely

  • 2 to 3 star anise

  • 2 to 3 whole cloves

  • 1 cinnamon stick

  • 1 to 2 inches ginger, coarsely chopped

  • 1 teaspoon Chinese five-spice

  • 1 tablespoon soy sauce

  • 1/2 teaspoon red pepper flakes

  • 4 cups vegetable broth

Other Ingredients:

  • 1-pound package rice noodles, prepared according to package instructions

  • 1 pound mushrooms, sliced (try using dried shiitake mushrooms, rehydrated)

  • 2 baby bok choy, coarsely chopped

  • 6 scallions, chopped

  • 1 cup bean sprouts

  • 1/4 cup basil, coarsely chopped

  • 1/4 cup cilantro, coarsely chopped

  • 1 to 2 small chile peppers, sliced, optional

  • Lime wedges, optional

Steps to Make It

Make the Broth

  1. Gather the broth ingredients.

    Vegan Vietnamese Pho With Bok Choy and Mushrooms broth ingredients

    The Spruce / Sonia Bozzo

  2. Add all the broth ingredients to a large pot.

    broth ingredients to a large pot

    The Spruce / Sonia Bozzo

  3. Cover, and bring to a simmer over medium heat. Simmer, covered, 45 minutes to an hour.

    broth cooking in a pot

    The Spruce / Sonia Bozzo

  4. Strain the onion, anise, cloves, cinnamon, and ginger out of the broth and discard. Return broth to a simmer.

    strain the broth into a bowl

    The Spruce / Sonia Bozzo

Make and Assemble the Pho

  1. Gather the remaining ingredients.

    pho ingredients

    The Spruce / Sonia Bozzo

  2. Add the mushrooms and bok choy to the broth, simmer just until vegetables are barely tender, about 2-3 minutes.

    vegetables cooking in the pho broth

    The Spruce / Sonia Bozzo

  3. To serve, divide the prepared noodles, the broth, bok choy and mushrooms between four serving bowls.

    who noodles and vegetables in a bowl

    The Spruce / Sonia Bozzo

  4. Garnish individual bowls with scallions, bean sprouts, basil, cilantro, and chilis, if using. Serve with a fresh lime wedge, if you like. 

    Vegan Vietnamese Pho With Bok Choy and Mushrooms served in a bowl

    The Spruce / Sonia Bozzo

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